Easy Mini Carrot Cake Cookie Recipe
By Mike-Ross
I've always had a soft spot for carrot cake, so when I stumbled upon this recipe by Sugar Spun Run on YouTube, I knew I had to give it a whirl. These bite-sized cookie versions are not only delicious but also feel super wholesome. Trust me, they're a treat you'll want to indulge in again and again.
Whether it's for breakfast, a snack, or even dessert, these cookies hit the spot any time of day. Ready to dive into baking? Check out the instructions below, and don't forget to watch the video tutorial for extra tips and tricks. Happy baking!
Ingredients for Carrot Cake Cookies:
Cookies:
1 cup unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs, at room temperature
2 tsp pure vanilla extract
1¾ cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
¼ tsp nutmeg
½ tsp salt
3 cups old-fashioned oats
1 cup carrots, grated or shredded
¾ cup walnuts or pecans, chopped
½-1 cup raisins, optional
Frosting:
¾ cup salted butter, softened
12 ounces cream cheese, softened
4½ cups powdered sugar
1 tsp pure vanilla extract
1 tbsp cornstarch
How to Make Carrot Cake Cookies:
Image credit: Sugar Spun Run via YouTube
Step 1
Preheat your oven to 350°F, then in a large bowl, add the butter and sugars, and beat them for about 1 to 2 minutes until light and fluffy. Add the eggs and vanilla extract, then stir them well, and set them aside. In a separate bowl, add the flour, baking soda, nutmeg, and salt, then give them a good mix, and gradually add in the dry ingredients to the wet mixture beating well in between each addition.
Step 2
Add the oats, then stir them well until completely combined, add the grated carrots, chopped pecans, and raisins, and mix them well until completely combined. Scoop about 2 tablespoons of the cookie mixture and drop it onto a baking sheet lined with parchment paper, then space them at least 2 inches apart from each other, and do the same for the rest.
Step 3
Place them in the preheated oven, then allow them to bake for about 11 to 12 minutes, and let them cool completely. In a large mixing bowl, add the butter and cream cheese, then beat them until smooth and creamy, gradually add the powdered sugar, and continue to beat until combined. Add the cornstarch, then give them a good stir, add the vanilla extract, and keep stirring until combined. Pipe the frosting on top of each cookie, then serve, and enjoy!
Image credit: Sugar Spun Run via YouTube
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